High-pressure processing of foods such as deli meats and precooked chicken strips targets pathogens such as C. botulinum.

Xanthan used in household products is produced by bacteria

Commercial sterilization of processed canned foods uses a 12D treatment which is based upon a theoretical population of 1012 C. botulinum endospores in a can of food. After treatment, there would theoretically be how many endospores left?